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mexican fiesta risotto

(1 rating)
SchnoodleSoup avatar
Recipe by
Lindsay V
@SchnoodleSoup
Southeastern, MA

A fiesta...for your taste buds.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 30 Min

Ingredients For mexican fiesta risotto

  • 1 c
    arborio rice
  • 1/2 c
    chopped onion
  • 2 Tbsp
    butter
  • 3 c
    chicken broth
  • 1 can
    (15 oz.) black beans, rinsed and drained
  • 1 c
    mexican blend cheese (colby jack or pepper jack would work too)
  • 1 c
    frozen corn
  • 1
    bell pepper, chopped and deseeded (any color will do)
  • 1/3 c
    cilantro, chopped
  • 2 Tbsp
    canola oil
  • 1 1/2 Tbsp
    cumin
  • 2 tsp
    chili powder
  • 1/2 tsp
    minced garlic
  • juice of 1 lime
  • salt & pepper
  • cooking spray

How To Make mexican fiesta risotto

  • 1
    Coat a small saucepan with cooking spray and sauté peppers. After about 5 minutes, add the corn and season with salt and pepper. I like to cook the peppers until they’re slightly charred to resemble veggies you’d receive with fajitas.
  • 2
    Meanwhile, in a medium sauce pot, cook onion on medium heat with the butter. When the onion becomes fragrant, add the Arborio rice. Stir for 2 minutes. Add in 1 cup of chicken broth. Allow the rice to completely absorb the chicken broth before adding the next cup. Follow this same rule before adding the third and final cup of broth. The final result should be very creamy.
  • 3
    As your rice is cooking, mix together the canola oil, cumin, chili powder, garlic and lime juice in a small bowl. Set aside.
  • 4
    Once rice is cooked, mix in beans, cheese, pepper, corn and cilantro in a large bowl.
  • 5
    Add the dressing and stir until evenly distributed. Season with more salt and pepper if desired.
  • 6
    Add the dressing and stir until evenly distributed. Season with more salt and pepper if desired.
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